---
title: "水晶牛肉筒 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://www.foodno1.com/ch-dishes-menu/beef-type/1683-fna1683.html"
date: "2026-05-28T10:26:33+00:00"
language: "zh-TW"
---

#  水晶牛肉筒

  [牛肉料理](https://www.foodno1.com/ch-dishes-menu/beef-type.html)    2008年1月10日    點擊數: 21942

 | ![s171b-a01.jpg (31804 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a01.jpg) \| ![fno1-speacial.png](https://www.foodno1.com/images/menu/fno1-speacial.png "fno1-speacial.png") \| \|:--\| \| - 此 款 菜 餚 味 道 清 淡 怡 人 ， 入 口 不 會 膩 滯 兼 且 賣 相 吸 引 ， 秋 天 食 就 最 適 合 。 \| |
|:--|
| ![fno1-materials.png](https://www.foodno1.com/images/menu/fno1-materials.png "fno1-materials.png") |
| \| - 甘 筍 40 克 煮 熟 切 碎 （ 2 元 ） - 免 治 牛 肉 230 克 （ 12 元 ） - 水 晶 皮 ／ 粉 皮 （ 25 元 ） \| \| ![s171b-a03.jpg (13243 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a03.jpg) \| ![s171b-a04.jpg (16462 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a04.jpg) \| ![s171b-a05.jpg (14509 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a05.jpg) \| \| - 冬菇三隻浸軟後切碎或切條。 \| - 熟西蘭花和熟甘筍適量，作伴飾。 \| - 牛油1茶匙、麵粉半茶匙、上湯半罐（ 3.5 元 ） \| |
|:--|
| ![fno1-spice.png](https://www.foodno1.com/images/menu/fno1-spice.png "fno1-spice.png") |
| ![s171b-a02.jpg (16825 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a02.jpg) |
| - 鹽 、 糖 和 生 粉 各 半 茶 匙 ， 上 湯 半 罐 （ 3.5 元 ） |
| ![fno1-method.png](https://www.foodno1.com/images/menu/fno1-method.png "fno1-method.png") |
| \| ![s171b-a08.jpg (19109 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a08.jpg) \| ![s171b-a09.jpg (17592 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a09.jpg) \| ![s171b-a10.jpg (17265 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a10.jpg) \| ![s171b-a11.jpg (15421 bytes)](https://www.foodno1.com/images/menu/archive/food-special/171fc-a/image/s171b-a11.jpg) \| \| 1. 燒油爆香牛肉、甘筍碎和冬菇，盛起備用 \| 2.將牛油煮溶，加入麵粉和上湯、牛肉料拌勻作餡。 \| 3.用水晶皮捲牛肉餡，排放碟上。 \| 4.放入鑊隔水蒸三分鐘，將芡汁煮滾，淋上牛肉捲麵。加上西蘭花、甘筍伴碟即成。 \| |
|:--|
| ![fno1-tips.png](https://www.foodno1.com/images/menu/fno1-tips.png "fno1-tips.png") |
| - 免 治 牛 肉 放 在 室 溫 中 易 滋 生 細 菌 ， 會 引 致 肉 質 變 壞 ， 如 非 立 刻 烹 煮 ， 應 把 免 治 牛 肉 用 保 鮮 紙 包 好 放 在 雪 櫃 中 。 - 免 治 牛 肉 必 須 完 全 煮 熟 ， 若 吃 下 未 煮 熟 的 免 治 牛 肉 ， 會 感 染 細 菌 而 生 病 。 |
| ![tcm-declare562.gif](https://www.foodno1.com/images/stories/tcm-declare562.gif "tcm-declare562.gif") |
| [![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png "回到首頁")](https://www.foodno1.com/content/view/989/81/) |

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